A Slow And Steady Soy Sauce Making Method That Has Been Practiced For Over 750 Years

A Slow And Steady Soy Sauce Making Method That Has Been Practiced For Over 750 Years
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A Buddhist monk perfected the fermented mash of steamed soy beans, roasted wheat, koji, salt and water.
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Fecha: May 1, 2017 at 04:31PM
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